When winter slowly settles over Japan, the country begins to shift in gentle, familiar ways. The air grows crisp and quiet, the evenings stretch a little longer, and the soft scent of simmering broth starts drifting through convenience stores, izakaya, and ordinary homes. That scent can only mean one thing:
Oden season has arrived.
Oden is more than a seasonal dish. It is a feeling—warmth held in a bowl, memories floating in golden broth, and the quiet joy of sharing simple food that comforts the soul. Whether enjoyed after work at a konbini, with family around the table, or at a humble yatai street stall, oden has a way of making winter feel softer and kinder.
For me, oden is tied to some of my coziest moments in Japan. On cold evenings, my husband and I often prepare oden together—sometimes over a small camp stove when we’re camping in the mountains of Gifu, sometimes at home on a lazy weekend. And on days when we’re too tired to cook, we simply pick up a packaged oden set from the supermarket, heat it up, and enjoy its warmth with rice and a bit of mustard. No fuss, no pressure—just comfort.
What Exactly Is Oden?
Japan’s Coziest Winter Bowl Explained**
Oden (おでん) is one of Japan’s most beloved winter comfort foods. It is a simple yet soulful dish where a variety of ingredients are slowly simmered in a light, flavorful broth made from:
- Kombu (kelp)
- Katsuobushi (bonito flakes)
- Soy sauce
- Mirin
- A touch of sake or sugar
This broth is intentionally mild—not too salty, not too sweet. Its purpose is to gently infuse warmth into each ingredient, letting their natural flavors deepen over time. As the pot continues to simmer, the fragrance becomes richer and more inviting, filling homes, shops, and street corners with the unmistakable smell of Japanese winter.
Oden appears everywhere during the colder months:
Where You Can Find Oden in Japan
- Convenience stores (7-Eleven, Lawson, FamilyMart)
- Street stalls during winter festivals
- Izakaya and traditional restaurants
- Supermarkets selling ready-made packs
- Local specialty shops where oden simmers at the entrance
- Family kitchens—especially around New Year
Each place has its own signature style. Some shops serve a darker, stronger broth; others prepare the lighter Kansai-style version. Homemade oden often carries the warmest flavor of all, shaped by family tradition and personal preference.
A Deep Dive Into Oden Ingredients: What Goes Inside?
One of the charms of oden is the freedom to choose your favorites. Some people get only daikon and eggs. Some load their bowl with fish cakes. Some choose mochi-based items for sweetness.
Here is a comprehensive, friendly guide to the most popular oden ingredients—and why they matter.
Daikon (大根 / だいこん)
Daikon is considered the heart of oden. Thick slices simmer for hours until they turn tender and juicy.
Texture: Soft, melt-in-your-mouth
Flavor: Gentle sweetness soaked with broth
Why it’s loved: Every bite is warm, juicy, and deeply comforting
Many oden fans order two or three slices—no shame, it’s that good.
Daikon is the star of oden, and preparing it correctly makes a huge difference. When treated with care, it becomes unbelievably tender, juicy, and full of broth all the way to the center. Here are the essential tips:
1. Choose the Right Part of the Daikon
Different sections of a daikon have different textures and flavors:
- Upper part (葉に近い方 / near the leaves):
Sweeter and milder. Best for raw dishes and salads. - Middle part (真ん中 / center):
Best for oden.
Balanced sweetness and structure—becomes tender but still holds its shape. - Bottom part (先端 / root end):
Sharper, sometimes slightly bitter.
Better for grated daikon, miso soup, or stir-fries.
➡ For oden, always choose the middle section.
2. Peel Thickly (皮を厚めにむく)
The outer layer is fibrous and becomes tough when simmered.
Peel about 3–4 mm deep for the smoothest, softest texture.
3. Cut Into Thick Rounds
Slices of 2–3 cm are ideal.
- Too thin → falls apart
- Too thick → takes longer for broth to soak in
4. Make “Mentori” (面取り) — Round the Edges
Gently round off the sharp edges of each slice with a knife.
Why?
- Prevents cracking during long simmering
- Helps daikon cook evenly
- Makes it look neat and professional
A small detail—but it gives a beautiful finish.
5. Kakushi Hōchō (隠し包丁) — The Hidden Knife Technique (Scoring the Daikon)
The magic step you should never skip.
This step is easy to overlook because it feels a little troublesome, but it completely changes the daikon. Once you taste the difference, you’ll never skip it again—it makes the daikon unbelievably tender and allows flavor to reach the center.
How to do it:
- Make a small X-shaped cut on one flat side of each slice
- Cut only ⅓ of the way down
- Leave the opposite side untouched for a clean, beautiful presentation
This hidden scoring allows heat and broth to penetrate deeply, giving you daikon that tastes seasoned through and through—not just on the surface.
6. Pre-boil With Rice Water (米のとぎ汁)
A traditional Japanese method for soft, odor-free daikon.
- Boil daikon in rice-rinse water for 10–15 minutes
- OR add a small spoon of raw rice to the pot
This removes bitterness, softens the fibers, and gives the daikon a gentle sweetness.
Rinse lightly after pre-boiling.
7. Simmer Daikon First
Daikon needs the longest cooking time.
- Add it to the pot before fish cakes, tofu, or eggs
- Simmer gently for 30–60 minutes
Slow cooking helps the broth soak deeply into every part.
Konnyaku (こんにゃく)
A bouncy, jelly-like block made from konjac root.
- Low calorie, high fiber
- Often tied into decorative knots
- Has a clean taste that resets the palate
- Absorbs broth beautifully without becoming mushy
A must-have for people who enjoy lighter, healthier bites.
Konnyaku (こんにゃく) — Best Preparation Tips
1. Boil to Remove Smell
Boil konnyaku for 2–3 minutes before adding it to the pot.
2. Score or Crisscross the Surface
Make shallow cuts on the surface to help the broth penetrate.
3. Tear by Hand (for better texture)
Tearing instead of slicing creates an uneven surface that absorbs flavor better.
Shirataki (しらたき)
Thin konnyaku noodles tied into little bundles.
- Springy, fun texture
- Slightly chewy
- Perfect for variety
- Great at absorbing broth
Adds movement and lightness to the pot.
Shirataki (しらたき) — Prevent Bitterness
- Boil for 1–2 minutes
- Drain well
- Avoid simmering too long with eggs (sulfur reaction can affect flavor)
Tamago – Boiled Egg (卵)
Simple, classic, satisfying.
- Whites soak up the broth
- Yolk becomes rich and savory
- Delicious with a dab of karashi mustard
A comforting protein item that makes your oden feel complete.
Eggs (卵) — For Beautiful Oden Eggs
1. Start with Cold Eggs → Cold Water
Prevents cracking.
2. Cook slightly firm
Soft-boiled eggs break easily in oden.
A medium-to-hard boil is ideal.
3. Peel carefully under running water
Ensures a smooth surface.
Chikuwa (ちくわ)
Iconic tube-shaped fish cake made from white fish paste.
- Chewy and slightly sweet
- Grilled or simply simmered
- Common in all oden variations
A “must” item if you enjoy fish cakes.
Hanpen (はんぺん)
Soft, pillowy white fish cake.
- Light, airy texture
- Mild and gentle flavor
- Expands slightly when heated
Loved by children and adults who prefer soft-textured food.
Atsuage (厚揚げ)
Deep-fried tofu with a golden crust.
- Crisp outside, soft inside
- Absorbs broth quickly
- Nutty, warming flavor
Great for those who want a tofu item with more bite.
Fried Tofu Items (Atsuage, Abura-age, Kinchaku) preparation tips :
1. Pour Hot Water Over Them (油抜き / Abura-nuki)
This removes excess oil and helps them absorb broth.
- Pour boiling water over the tofu
- OR quickly dip them in boiling water for 5–10 seconds
- Pat dry before adding to the pot
Ganmodoki (がんもどき)
Tofu mixed with vegetables like carrot, lotus root, and burdock.
- Earthy and hearty
- Soaks broth beautifully
- Perfect for those who enjoy soft, flavorful textures
A traditional, homey addition.
Mochi Kinchaku (餅巾着)
A fan favorite—like finding treasure in the pot.
- Mochi tucked inside a pouch of abura-age (fried tofu skin)
- Exterior soaks up broth
- Interior stays soft and stretchy
One bite releases warm mochi that melts into your mouth.
Beef Tendon (牛すじ)
A popular skewer item in many izakaya.
- Soft, gelatinous, and melt-in-your-mouth
- Adds richness to the overall broth
- Packed with flavor
Hearty, warming, and deeply satisfying.
Preparation Tips:
1. Pre-boil to remove impurities
Boil once, drain, and rinse before simmering.
2. Long simmer = tender, gelatinous, rich
Beef tendon tastes best after at least 1–2 hours of slow cooking.
Satsuma-age (さつま揚げ)
Lightly sweet fried fish cake from Kyushu.
- Deepens the broth flavor
- Comes in many shapes and varieties
- One of the most flavorful additions
A cornerstone of any oden pot.
Why Oden Is Japan’s Most Beloved Winter Dish
Japanese winter has its own slow, peaceful rhythm—quiet mornings, crisp air, long evenings—and oden fits into it perfectly. It isn’t just food; it’s a seasonal ritual. Here’s why this humble hot pot becomes a national favorite every year.
1. A Bowl That Warms You From the Inside Out
On a cold evening, few things feel as comforting as holding a warm bowl of oden. The broth is gentle and soothing—not heavy, not overwhelming—just the kind of warmth your body craves in winter. It warms your hands first… and somehow warms the heart not long after.
2. A Taste Filled With Nostalgia
For many people in Japan, oden is tied to family memories:
- A mother’s homemade broth simmering all day
- Gatherings around the kotatsu with a shared pot
- A steaming bowl from a festival stall on a cold night
- Konbini oden after cram school or late-night work
Even if you didn’t grow up in Japan, oden has a way of creating those warm, familiar feelings. It’s a dish that makes winter feel gentler.
3. You Can Make It Your Own
One of the best parts about oden is the freedom it gives you. You choose exactly what goes into your bowl:
- All daikon?
- More eggs and tofu items?
- Fish cakes only?
There’s no right or wrong way. Everyone has their personal “perfect bowl,” and that’s part of its charm.
4. It Suits the Japanese Winter Lifestyle Perfectly
Oden fits seamlessly into everyday winter life. It’s:
- Affordable
- Easy to find anywhere—from convenience stores to street stalls
- Simple to share with family
- Friendly for solo diners
- A warm reward after errands or a long day
Whether you’re grabbing a quick bowl from the konbini or simmering a pot at home, it adapts to whatever kind of winter day you’ve had.
5. It Gets Even Better the Next Day
Like curry, oden is one of those magical dishes that becomes richer the longer it rests. Many families make it a day ahead on purpose. The ingredients soak up every bit of broth, turning into something even more flavorful the next morning.
Honestly, “day-two oden” might be one of winter’s greatest joys.
How to Order Oden at a Konbini (Convenience Store)
When winter arrives in Japan, convenience stores quietly transform. The moment you step inside from the cold, the warm, savory aroma of simmering broth greets you. Near the checkout counter, you’ll find a stainless-steel oden pot gently bubbling, filled with daikon, eggs, and every kind of fish cake.
It’s one of the simplest—and coziest—winter experiences you can have in Japan.
Ordering oden at a konbini is easy, but knowing what to expect makes the experience even better.
How Konbini Oden Works
Almost every major convenience store offers oden from late autumn to early spring. Depending on the location:
- Some stores are self-serve, where you pick your items and the staff rings them up.
- Others are staff-served, where you tell the cashier what you want and they scoop it for you.
You’ll usually see:
- A pot with different compartments
- Labels showing the names and prices of each item
- A small container of karashi (Japanese mustard)
- Toothpicks or skewers
- Cups or bowls with lids
If you’re new to oden, you can simply point, but knowing the names helps a lot.
Common Konbini Oden Items
These are the classics you’ll find almost everywhere:
Daikon (大根) – Thick slices of juicy radish
Tamago (卵) – Hard-boiled egg
Konnyaku (こんにゃく) – Firm, bouncy konjac block
Shirataki (しらたき) – Knot-tied konjac noodles
Chikuwa (ちくわ) – Tube-shaped fish cake
Hanpen (はんぺん) – Soft, fluffy white fish cake
Atsuage (厚揚げ) – Deep-fried tofu
Mochi Kinchaku (餅巾着) – Mochi inside a tofu pouch
Assorted Fish Cakes (練り物 / nerimono) – From round satsuma-age to skewered varieties
Rolled Cabbage (ロールキャベツ) – A cabbage roll filled with meat, surprisingly comforting
Experiencing Oden at Japan’s Convenience Stores
Because each store—and each region—can prepare oden a little differently, the best way to find your favorite is simply to try oden from each konbini and see which one suits your taste.
Some people prefer:
- Lighter broth
- Richer broth
- More fish cakes
- More tofu items
- Seasonal or regional variations
Half the fun is discovering those differences yourself. It can be a simple but enjoyable winter mini-adventure—especially if you’re living in Japan or visiting during the colder months.
How to Order Oden (Step-by-Step)
When it’s staff-served:
- Tell the cashier which items you want.
- They will scoop and place them into a container.
- They’ll add broth unless you ask for no broth.
- You receive mustard, a spoon, and a lid.
When it’s self-serve:
- Take a container and fill it yourself.
- Use the ladle to add broth.
- Bring the bowl to the cashier for checkout.
Useful Phrases for Ordering Oden
All phrases sound natural and are easy for travelers or learners:
Ordering Items
- Daikon please.
Daikon o hitotsu kudasai.
大根をひとつください。 - Egg and chikuwa please.
Tamago to chikuwa o kudasai.
卵とちくわをください。 - One mochi kinchaku, please.
Mochi kinchaku o hitotsu kudasai.
もち巾着をひとつください。 - Three items, please: daikon, egg, and atsuage.
Daikon, tamago, atsuage no mittsu o onegaishimasu.
大根・卵・厚揚げの三つをお願いします。
Asking for Broth
- Extra broth please.
Otsuyu o sukoshi onegaishimasu.
おつゆをすこしお願いします。 - Please add a lot of broth.
Otsuyu o tappuri onegaishimasu.
おつゆをたっぷりお願いします。
Asking for Mustard
- Do you have mustard?
Karashi arimasu ka?
からしありますか？ - Please give me mustard.
Karashi mo onegaishimasu.
からしもお願いします。
Tips for First-Time Konbini Oden Tryers
- Don’t be shy—pointing works perfectly.
- Daikon is the safest “beginner-friendly” choice.
- Mochi kinchaku is a hidden gem—try it if they have it.
- Ask for more broth if you’re eating it on the go.
- Eating it while it’s hot is the best way to enjoy it.
Oden at Home: Slow, Cozy, and Perfect for Winter Nights
Making oden at home doesn’t require complicated skills—it simply asks for time and patience. The beauty of oden comes from letting the ingredients simmer slowly, allowing the flavors to deepen and gently blend together. It’s the kind of dish that fills the home with warmth and makes winter evenings feel soft and unhurried.
Here is a simple, reliable, and comforting oden recipe you can make at home:
Easy Home Oden Recipe
Ingredients
- Daikon (cut into thick rounds)
- Boiled eggs
- Konnyaku or shirataki
- Chikuwa
- Hanpen
- Satsuma-age
- Ganmodoki
- Atsuage
- Mochi kinchaku
- Beef tendon (optional)
Oden Broth (Soup Base)
A gentle, balanced broth is the heart of home-style oden.
Broth Ingredients
- 2 liters dashi broth (traditional, dashi pack, or instant)
- 75 ml soy sauce ( I use usukuchi (light-colored) soy sauce — regular soy sauce can also be used, but it will give the broth a darker color and slightly deeper flavor.)
- 50 ml mirin
- Optional: 1–2 tsp sugar, 1–2 tbsp sake
- You can adjust the taste amount of soy sauce to suit your preference.
How to Make the Dashi (Choose One)
Traditional: kombu + bonito flakes
Convenient: dashi pack
Quickest: instant dashi powder
No kombu options: bonito-only, shiitake-based, or light chicken broth
🧑🍳 Steps
- Prepare the dashi and bring to a gentle simmer.
- Add soy sauce, mirin, and optional sugar/sake.
- Add daikon, eggs, konnyaku → simmer 45–60 minutes.
- Add fish cakes and tofu items → simmer 20–30 minutes.
- Let the pot rest before serving—the flavor deepens beautifully.
- Serve with karashi mustard.